The artof rice

“We cook one thing well — rice — and let the season decide the rest.”

Born in China and raised in Brooklyn, Executive Chef Victor Chen found his calling at New York Sushi Ko, where he was first introduced to Edomae — the Tokyo Bay tradition of curing, aging, and marinating fish so that each piece arrives at its peak. Over fifteen years behind intimate counters and inside international hospitality groups, that tradition became the foundation of his craft.

As Head Chef of Kintsugi he spent five years guiding the restaurant through its post-pandemic transformation, then refined his style and storytelling through sushi at Nama in the Aman New York. At Komegashi, Victor presents his vision: deeply rooted in Edomae, yet shaped by his own path, culture, and philosophy.